On occassion, I fancy an Arancita San Pellegrino, but why not have some homemade syrup on hand to make your own with some sparkling mineral water. I love blood oranges, but regular oranges work just fine too. Coconut sugar will add some caramel notes, but white sugar or even maple syrup will work as well. Use what you have on hand and you’re only using a drizzle in each glass anyhow.

1 cup freshly squeezed blood orange juice

1 cup coconut sugar

Method:

1. Place the juice and sugar in a medium saucepan over medium heat. Heat and whisk until the sugar granules have dissolved and remove from heat.

2. Allow to cool slightly, then place in a sterilized jar and refrigerate. This will keep for up to 6 months. If you’re concerned about food safety, add a splash of apple cider vinegar.